SciRR 
Desk 



Conservation Resources 
Lig-Free® Type I 
Ph 8.5, Buffered 



25 " jCflHBISBSSSSSiS 



THOMPSONS § 




I 



I 



*mp*m\mmn 



THOMPSON'S 

Pr^cticoJ Cooidy 

•...Receipts..., 




H. T. THOMPSON. 

Wenatchee, - Washington. 



4 



Thompson's Practical C^ndy Maker 



Two Qooies Received 

AUG 29 1904 

CLASS & XXO. N~ 
' COPY B ' 



¥T IS with much pleasure that I present to the 
* public this little book of home made and 
practical candy recipes. Having been in the 
candy business for several years and having used 
all the recipes given in this book, I can vouch 
for their being all right. 

THOMPSON 



Thompson's Practical Candy Maker 



5 



Use the best, perfectly dry, granulated sugar 
and always cook over a good hot fire. 

Always test candy with the lingers as it is 
by far the safest way, unless you have a candy 
boiling thermometer. By placing the hand into 
cold water, then using the first fingers to dip out 
the boiling syrup and placing quickly back into 
the cold water, then there will be no danger 
whatever of burning the fingers. This way of 
testing is used by all candy makers. 

Where cream of tartar is used alway dis- 
solve it in a little water before adding same to 
your boiling. Your grocer can secure glucose 
for 3^011 from the wholesale confectionery house 
in five and ten pound pails and it should not 
cost you over five cents per pound. Chocolate 
for clipping can be secured the same way. A good 



6 



Thompson's Practical Catndy Maker 



dipping chocolate can be had for from eighteen 
to twenty-five cents per pound. This chocolate 
is especiall}' prepared for dipping purposes. 
Flavorings can always be had at drug and gro- 
cery stores. 

I have endeavored to make the formulas 
plain and with a very little practice most any- 
one can succeed in making nice confectionery. 
Most all formulas where but little stiring is re- 
quired cream of tartar can be used instead of 
glucose. An y blacksmith can make acandy pull- 
ing hook for 25 cents. 



Thompson's Practical Candy Maker 



7 



DEGREES IN WHICH SUGAR IS BOILED FOR THE DIFFERENT 
VARIETIES OF CANDY 



SOFT BALL— Take a dipper of cold water, pub right hand 
in water, then reach in the candy with the two fore fingers and 
quickly bring out a little of the syrup, immediately putting your 
hand back in the water. If you can work the syrup into a soft 
ball in the cold water, you then have soft ball degree or 210 
degrees on the thermometer. 

HARD BALL — In a short time try again, and if you cai 
form the syrup into a hard ball and it will not stick to the teeth, 
you then have the desired degree. Thermometer register 248 
degrees. 

SOFT CRACK— Boil a little longer, then try in cold water. 
If syrup cracks between the fingers, and after being held a minute 
forms into a hard ball, it is then called the soft crack or 252 de- 
grees. 

CRACK — Try as before and if syrup cracks easily and will 
not form into a ball it is called the crack degree, 



S 



Thompson's Practical Candy Maker 



HAILD CRACK — Trv as previously. If it cracks like an 
eo-ff shell and will eat readily without sticking it is called the 
hard crack degree or 290 decrees. I have here given the degrees 
that will be used in any of the following formulas. 

VANILLA TAFFY — 3 pounds granulated sugar, half a 
teaspoon of cream of tartar or one pound glucose, water enough to 
dissolve sugar. If cream of tartar is used, dissolve in a little 
water and pour into kettle as soon as sugar begins to boil. Cook 
to the soft crack, then add a little butter, say a small table-spoon- 
ful. Continue cooking to the crack, then pour out on a greased pan 
or marble slab. When cold enough pull perfectly white, add 
flavoring while pulling. Remove from hook, place the batch on a 
table previously dusted with a little flour and pull out in strips as 
wanted or leave batch as it is when taken from hook. 

STRAWBERRY TAFFY— Same as vanilla except use 
strawberry flavoring and a little red coloring. Add coloring 
when pulling. 

CHOCOLATE TAFFY— Same as vanilla. When on 
slab or in cooling pan shave a litole bitter chocolate, work into 
batch a little, then pull. Add a little vanilla flavoring while on 
hook. 



Thompson's Practical Candy Marker 



9 



MOLASSES TAFFY— Two pounds sugar, one pound glu- 
cose or one half teaspoon cream of tartar, one half pint of mo- 
lasses. Boil to a strong crack degree. Finish same as other 
taffies. 

ANOTHER GOOD TAFFY— 3 pounds granulated sugar, 
1 pound of glucose or about half of a small teaspoon of cream of 
tartar. Boil in usual way to the hard crack. Just before reach- 
ing this degree add i pound good butter. Let it boil well. When 
it has reached the hard crack, pour on a greased marble or pan. 
When cold enough to handle, turn it up, add a flavoring of equal 
portions of good oil of lemon and orange and work it in, then pull 
on hook until it gets a nice white. The more it is pulled the 
better. A little paraffine wax may be added to the boiling if de- 
sired, but it is not necessary. A very little non-poisonous blue 
added would make it pull a better white. 



SALT WATER TAFFY— 2| lbs. of sugar, H lbs. glucose, 
I pint of milk. Place on fire, cook to the small crack, about 264 
degrees. Stir continually. As soon as it reaches this degree re- 
move from fire and add 6 ounces fresh butter and a pinch of fine 
table salt. Place again on the fire and stir for a few 
seconds, then remove and pour out on a greased slab or pan. 



10 



Thompson's Practical Candy Maker' 



When cold enough to handle, turn in the edge**, fold, and pull on 
hook to a nice rich cream color. Flavor with vanilla while pull- 
ing, spin out and cut up in pieces- any size desired and Wrap in wax 
paper. 



MOLASSES COCOANUT CANDY— 1 quart New- 
Orleans Molasses. Boil to the hard crack. When cooked re-- 
move from the fire, let cool a minute, then add a pinch of carbon-- 
ate soda and f teaspoon powdered sugar, Well mixed together 
with i tablespoon water. As soon as that is added, add J pound 
of shredded cocoanut, free from sugar, stir all well in with a pad. 
die then pour out on a pan letting' it run thin as possible. If if 
needs spreading, do so. When cold, break it up. This makes a 
nice confection. 

RAISIN MOLASSES CANDY— Proceed as for Cocoanut 
Molasses Candy only instead of cocoanut use seedless- raisins, small 
ones-, Or you can use half raisins- and half cocoanut. 



BUTTERL BRITTLE— 2 lbs, granulated sugar, 1 pt. water- 
boil to the hard crack, but when it reaches the soft crack add 2- 
ounces- of good butter and flavoring. Let it boil to the haird cra^k 



Thompson's Practical Ca^ndy Maker II 



then remove from fire and let settle down. Then pour out on a 
greased marble or pan, letting it run thin as possible. When 
cold break up. 

BUTTER. SCOTCH— 2 lbs, granulated sugar, i teaspoon 
cream of tartar, 5 or 6 drops oil of lemon, 1 pint water, \ pound 
good butter. Boil sugar and water to the hard crack. Add 
cream of tartar, dissolved with water when commences to boil. 
Just before it reaches the hard crack degree, add the butter 
and lemon and let it b.nl slowly until it reaches the full 
degree. Then turn it onto your marble pan and run into a thin 
sheet. When cold break up. 



ORANGE COCOANUT-3 lbs. granulated sugar, 4 ounces 
glucose or \ teaspoon cream of tartar, enough water to dissolve. 
Place on fire and boil to the soft ball. If cream of tartar is used, 
dissolve in a little water add soon as batch begins to boil. When 
soft ball is reached pour out on your marble or pan. Have ready 
one pound finely grated cocoanut, sprinkle this over the batch and 
let be a little while When nearly cold turn it to a good cream, 
same as cream fondant, and cover to mellow. In a short time 
knead it well and warm part in a farina boiler, thinning enough 
to be dipped out and dropped in flakes. Now stir in the grated 



12 



Thompson's Practical Candy Maker 



rind of one orange and a little orange coloring- and dio out the 
cream with a paddle, little at a time, scraping it off with a knife 
and dropping off in small flakes on wax paper. Soon as cold they 
are ready for use* 

POPCORN CRISP— U lbs. granulated sugar, 12 ounces 
glucose, | pint of water, 2 ounces butter, 3 quarts of popped corn. 
Place sugar, glucose and water on a brisk fire, Boil till reaches 
265 degrees or to the crack degree. Then add about 2 table- 
spoonsful of good molasses, stir slowly until it reaches a good 
strong hard crack or 295 degrees* Then take off stove, stir in 
butter, after which stir in tho corn or have the corn in a pan and 
pour the syrup over it. Then mix with a paddle. At same time 
sprinkle a little salt over the batch while stirring the corn, then 
pour out on a clean table or board and spread batch out thin with 
a knife. It will be necessary to work quite fast as sugar boiled 
so high hardens very quickly. It is not necessary to use butter 
unless you wish. It is a good plan to grease the pan a little that 
contains the pop corn and keep the corn warm. If this is done the 
syrup will not set so quickly* The molasses gives the crisp a nice 
flavor. The better plan is to have the corn in a large pan kept 
Warm, and pour the candy over the corn and mix well, sprinkling 
with a little salt. This is a very nice confection, 



Thompson's Practical Co^ndy Maker 



13 



COCOANUT CARAMELS— Put on fire 1 lb. granulated 
sugar, I lb. glucose, i pint water, cook to a medium ball. Add 
| ounce of paraffine soon as it begins to boil, When cooked, take 
from fire, add all the shredded cocoanut you can stir in. Grease 
your pan and dust with granulaled sugar, then pour batch into 
pan and roil down to about \ inch thick. Out up into small 
squares soon as cold. Any fl ivor cm be added. Add flavor after 
taken from fire, 

CARAMELS— 1 } pounds granulated sugar, -A pound glucose, 
1 quart cream. Place in fire and cook to a stilt' ball, add nuts, 
take off fire and add flavor and color, pour out on greased pan or 
marble between iron bars — wood bars greased will do— and cook 
Add one-third of cream when put on stove, soon as well boiled 
down add another third, when this boils down add balance. This 
will prevent curdling. Stir slowly all the time until done. If 
chocolate caramels are Wanted, shave up a little bitter chocolate 
and add to the boiling- when nearly done and let boil well. Add 
a little vanilla flavoring in making chocolate caramels — add the 
flavoring when batch is nearly done. When about cold cut ura into 
squares-, 



14 



Thompson's Practical Ca^ndy Maker 



CHOCOLATE FOR. DIPPING — First of all, have your grocer 
get you some dipping chocolate This he can do by ordering- from 
a wholesale confectionery house. It is called dipping chocolate, 
and a good grade can be had for from twenty to twenty-fiye cents 
per pound. This is prepared especially for chocolate creams and 
is ready for use soon as melted. Shave whatever you think you 
will need and put into a pan and place over your tea kettle or set 
into a pan of luke warm water, stir until melted, then pour out on 
a deep soup plate warmed a little. This will prevent chocolate 
from getting cold and setting. Take your cream centers and roll 
into your chocolate one at a time, work around between your 
thumb and two fore fingers. When well covered drop on wax pa. 
per. Continue this until all are dipped, then set in cool place to 
harden. Be very careful when melting the chocolate that the 
water is not too hot, and stir chocolate well while it is melting. 
Water should only be luke warm. 

CHEWING CANDY — ;j pounds granulated sugar, J pint milk, 
2 pounds glucose, 1 ounce paraffine, 1^ pints water. Place sugar- 
milk, glucose and paraffine on fire, stir until dissolved, then let 
boil to the soft crack or 252 degrees, then pour out on a slab or 
pan previously greased with butter. Soon as cold enough to handle 
place on hook and pull thoroughly. Flavor while pulling. Have 
a pail lined with manila paper ready, and as soon as batch is pulled 



Thompson's Practical Candy Maker 



15 



drop into pail and let set over night. In the rnorninsf take out and 
remove paper. To remove paper dampen it well with a wet cloth. 
This makes a nice confection, 



A NICE PEANUT CRISP 2^ pounds sugar. 1 pint tfater, i 
teaspoonful cream of tartar. Set the pan on the fire and when the 
batch is cooked to the hard crack add 1 pound finely chopped pea- 
nuts. Continue cooking- a little higher in order to roast the nuts. 
Then add 2 ounces butter> stir butter through the batch, then add 
i teaspoonful bi-carbonate of soda>, now stir in the soda rapidly and 
turn the whole out on a partly warmed slab or pan. Spread out 
and stretch into thin sheets. When cold break up as desired. 

ALMOND NOUGAT- H pounds granulated sugar,l pint water, 
8 ounces glucose. Place on a brisk fire and stir until nearly dis- 
solved. Now place on a cover long' enough to steam down sides of 
kettle, remove cover, boil to soft ball. When boiled to required 
degree pour out on a marble or pan previously well sprinkled with 
water. Let remain until nearly cold, then with a wooden paddle 
Work back and forward until it gets a creamy white. Now add 
<about 10 ounces small dried almonds; also flavor vanilla, and work 
<all together into a smooth paste. Now place into a square frame 
the required size, pressing it down leveh using wafer paper if you 



16 Thompson's Practical C^ndy Maker 



wish. When cold cut up with a sharp knife. Keep in cool place- 
Instead of glucose you can use about one-fourth teaspoon cream of 
tartar. 

DIPPING CREAM— 5 pounds granulated sugar, 1 quart water 
i teaspoonful cream of tarter, 1 teaspoonful glycerine. Put sugar 
and water in a very clean kettle, place on fire, stir continually un- 
til it begins to boil, wash down the sides of your kettle, then add 
the cream of tartar mixed with the glycerine and a very little 
water Boil to the soft ball or 240 degrees on the thtrmometor. 
Then pour out on your slab or cooling pan, which should be previ- 
ously sprinkled with water so that the surface is thoroughly w r et. 
Let batch set on slab about one minute, then sprinkle the top well 
with cold water in order to prevent any grain that might form. 
Let your catch get cool but not entirely cold and cream, using a 
paddle. Work your batch with paddle until it becomes white and 
is ready to set, then cover with damp cheese cloth and let stand 
about two or three hours, when you can work down with palm of 
your hand to get lumps out. When this is done put away in stone 
jar ready for use. Always use a rice boiler to warm it up in and 
never get it too hot. When it feels hot to the tongue it is hot 
enough. If it is still too stiff add a little water, this, however, 
should be avoided as much as possible, as it is apt to grain your 
cream. 



Thompson's Practical Ca^ndy Maker 



17 



CENTER. CHEAM FOR BON SONS- 2| pounds granulated 
sugar, i pound glucose or small pinch cream of tartar, 1 pint water. 
Place in kettle, cook to about the soft ball or 240 degrees for hand 
work. If for running in starch cook to about 238 degrees, pour on 
slab or cooling pan which has been sprinkled with water. Let 
stand until nearly cold then turn up and work into a white cream, 
using a wooden paddle. Soon as batch shows signs of setting work 
into a pile. This is now ready to form in any shape desired. This 
cream can be used for chocolate cream centers as well as for bon 
bons. 



ANOTHER DIPPING CREAM — 2 pounds granulated sugar, 2 
tablespoons glucose or i teaspoon cream of tartar: if cream of tar- 
tar is used mix with a little water and add soon as batch com- 
mences to boil. A- teaspoon glycerine may also be added if desired, 
Boil to the soft ball degree. Be sure to wash down sides of kettle. 
Stir Only until sugar is dissolved. When boiled sufficiently pour 
out on a slab or pan previously sprinkle with a little water. When 
nearly cold work same as for cream fondant until nice and 
white; cover with damp cloth and let set for an hour, then work 
smooth with the hands and pack in an earthen jar, cover with 
damp cloth, let stand until next day, take some of your cream fon- 
dant, make in cone shape or round, let stand for an hour. When 
ready take any quantity of dipping cream, place in a farina or oat 



18 Thompson's Practical Candy Maker 



meal boiler and stir until it gets thin and looks like cream. Now 
add flavor and color. Do not let it get too warm: when it feels 
good and warm to the touch it is warm enough. If too thick add a 
very little water. This* however, should be avoided if possible. 
Now dip your prepared creams into this and set on oiled paper to 
cool. 



CREAM FONDANT — 2 pounds granulated sugar, 2 larfffif 
tablespoons glucose or about i teaspoon cream of tartar, 1 pint 
water. If cream of tartar is used add soon as batch begins to boil. 
Boil to a very soft ball. Place in a clean kettle and stir until well 
dissolved, then put on a cover and let sides steam down a little. 
Then remove cover and wash down sides of pan with a cloth or 
sponge so there will be no grains of sugar remaining on the sides 
of pan. Continue boiling over brisk Are until it reaches ihe soft 
ball degree. When this degree is reached pour on a marble slab 
or large platter or shallow tin pan previously sprinkled with a lit-* 
tie water. Let remain until almost cold, then, with a WGod^n pad- 
dle, stir and work the batch back and forth until it gets nice and 
white and seems dry and gets hard. Then form into one bunch and 
w T ork well with the hands, same as working bread dough, until it 
is smooth and free from lumps. It is now ready for use either for 
Don bons or chocolate creams. This can be formed into any shape 
desired and let stand for an hour or so to harden. Then dip in 



Thompson's Practical Catndy Marker 



19 



chocolate for chocolate creams or cream fondant for bon bons. If 
you have more than you wish to make up at one time pla^e the 
fondant into a jar and keep covered with a damp cloth. In this 
way it will keep for several days. In boiling- this fondant, if you 
should sret it boiled too high, sprinkle a little water into your boil- 
ing and test again. In flavoring take a piece any size you wish and 
add flavoring*, mixing into fondant by working it with the hands 



CREAM FOR. CHOCOLATES — 5 pounds granulated sugar 
add enough water to make a medium syrup, stir on fire until sugar 
dissolves and starts to boil, cover with a lid for about ten minutes 
to steam down the grain from the sides of pan. Now cook to soft 
ball or 240 degrees, add 1 pound glucose, just let boil up and pour 
out on a clean wet marble or cooling pan, sprinkle a little water 
over the top of batch and let cool off. Cream as directed, work 
out lumps and form in shape and sizes as desired. Instead of glu- 
cose you can use about J teaspoonful cream of tartar dissolved in a 
little water. This should be added when batch commences boil- 
ing. Cream for hand work should be boiled a little higher than 
for casting in starch, say couple degrees higher, or a good soft 
ball. 

COCOANUT BALLS— Take 1 cupful cream of fondant. Add 



20 



Thompson's Practical Ca^ndy Makef 



flavor and work -veil in. Now take i cupful of dessicatedcocoanut 
and work well together. Now roll into small balls any size de- 
sired. Roll each ball into cocoanut to get well covered. 

NUT CREAMS —Take some cream fondant, color and flavor to 
suit. Pinch off in small pieces. Now take walnut meats or any 
kind of nut meats, figs, dates or raisins and press on each side of 
the small piece of fondant, set away to harden a little. These are 
nice. A. great many other varieties can be made up the same way 
from cream fondant. 

GLACE FRUITS— 1 lb. of granulated sugar, a scant half pint 
of water, pinch of cream of tartar. Place in kettle and boil to the 
hard crack, then pour in a deep pan. Now drop in small pieces of 
fruit, two or three pieces at a time. Take out and place on oiled 
or paraffine paper to harden. Make in small quantities only,- 
When exposed to the air they become sticky. 

PEANUT CANDY— 1 lb. brown sugar, lj lbs. White sugar^ 
I lb. glucose, 1 pint of water. Place on fire and cook to soft ball 
or 240 degrees. Then add H lbs. peanuts (shelled) and stir until 
upon trying in cold water you can chew it and it will be crisp and 
will not stick to the teeth — and peanuts are well roasted — then 



Thdn\pson*s Practical Candy Maker 21 



Remove from fire and stir in J tablespoon of baking" soda (be sure 
there are no lumps in it). After well stirred in pour out on 
greased marble slab or pan and spread thin with your paddle. 
Let lay a minute then loosen, With batch knife turn over and let 
lay until cold, then break up. 

PLANTATION DROPS— 2 lbs. medium brown sugar, | lb, 
good butter, | lb. glucose. Dissolve sugar and glucose in a scant 
pint of water. Cook to a soft crack or about 250 degrees, add 
butter and stir until reaches 255 degrees, then pour out on a slab 
or cooling pan. Keep turning up until ready to pull^ then put on 
hook and pull, add some oil of lemon and vanilla extract while 
pulling. When well pulled, place on your spinning table which 
should be Well dusted With powdered sugar. Spin out and cut up 
in any lengths desired. Roll these pieces in powdered sugar* 
They are then ready for use. 

CHOCOLATE ICING— Take £ cup of milk, or more, according 
to size of cake, and mix rather stiff With icing sugar, then add a 
little more milk to thin it doWn, as the chocolate makes it stiff 
again. Warm a little of the dark chocolate in the oven and add 
to the icing. By adding milk the second time it will have a 
much better gloss, which will stay. 



22 



Thompson's Practical Candy Maker 



SALTED ALMONDS— Pat \ lb. good butter in a saucepan to 
fry on the fire and get hot. Have ready 1 lb. blanched almonds, 
put them into the melted butter and stir until they assume a light 
brown color, then take out and let butter drain off, then turn into 
dry salt and roll well. Then sift them and set away to dry. The 
butter must be hot when almonds are added or they will be tough. 
Peanuts may be prepared in the same manner. 

SODA SYRUP — 10 lbs. granulated suo-ar, 1 gallon water. 
Add one heaping teaspoon ful of powdered alum to each two gallon 
batch. This syrup will not grain on the faucets and will remain 
bright and clear. 

HERE'S WHAT SALT WILL DO— Salt in an oven under 
baking tins will prevent scorching on the bottom. Salt and soda 
are very good for bee stings and spider bites. Salt thrown on 
soot which has fallen on the carpet will prevent stain. Salt in 
whitewash makes it stick. Salt used in sweeping carpets will 
keep out moths. 

CREAM DATES — Remove the pit from the dates by cutting a 
slit'two-thirds long. When the desired number have been pitted 
take some cream fondant, flavor, then roll out about size of a lead 



Thompson's Practical Cs^ndy Maker 23 



pencil and cut in lengths about 1 inch long, place this fondant into 
the opening in the date, then press together. This looks very 
pretty when made in colors. 



LEMON DROPS OR SQUARES— Place in a kettle 2 pounds 
granulated sugar, i teaspoon cream of tartar or i pound glucose. 
Stir until, sugar is well dissolved, then put on cover to let the sides 
steam down. When it comes to a boil add the cream of tartar dis- 
solved in a little Water. Wash down sides of kettle with wet 
cloth or sponge, so that there will be no grains of sugar adhering 
to the sides of kettle. Cook over a good brisk fire until sugar be- 
gins to turn a little yellow or to a good hard crack, then pour out 
on a greased pan. Soon as it begins to cool a little work in a little 
tartaric acid mixed with a little water, also .3 or 4 drops lemon oil. 
When flavor is added take hold of one end of batch and fold to- 
gether, then work the flavoring through it with a knife. When a 
little cool make impression with back of knife so as to form squares. 
When cool break off. 



PEPPERMINT CREAM WAFERS— Take some dipping 8 
£ream, any amount desired, place in a farina boiler or into a pan 
which has been set in another pan containing hot water, Stir 



24 Thompson's Practical Ca^ndy Maker 



until melted. Stir in a little pulverized sugar, flavor to taste. 
Now take a spoon and drop onto tins about the size of a twenty 
live cent piece. When cold remove from tins, they are then ready 
for use. 

WINTERGREEN WAFERS — Same as peppermint only use a 
little red coloring and wintergreen flavor. Any flavor can be 
made in same way. 

HOARKOUND CANDY — Take scant pint of water and about 
1 ounce of hoarhound herbs. Boil this about 8 minutes, then 
strain. Now take 2 lbs. granulated sugar and a scant teaspoon 
cream of tartar. Add the hoarhound water, boil to the hard crack. 
When this is reached, nourx)ut on a greased pan or slab. When 
cool enough so that it will not run, mark into squares using back 
of a knife. When cold break up, 



Advance Print, Wenatchee, Wa^sh. 



LIBRARY OF CONGRESS 



III 


III 






c 


e 


114 636 225 4 « 



